Herbs

Annual aromatic herb. Elegant plant from the Apiaceae family (carrot, celery and so on). It has a fennel-like scent and its flowers attract bees and other pollinators. The leaves are used to season various dishes and the seeds to spice herbal teas and spirits. Dill can grow up to 60-100 cm.

Aromatic herb cultivated in the city of Genoa, Italy, where it is protected by a D.O.P. certification. This basil is used in the classic pesto recipe. Its fragrant green leaves are spicy and have a distinct aroma.

Perennial edible plant. Its latin name derives from sanguis (blood) and sorbere (absorb) and refers to its haemostatic capacity. The roots contain chemicals used to stop bleeding. The plant is also high in vitamin C.

Nowadays, parsley rivals burnet but it was once an essential herb in many recipes. Its leaves have a cucumber-like taste and can be used in salads, sauces, omelette, soups, etc. Cut leaves when needed. The plant is very low maintenance and lives on love and fresh water. It is hardy in Quebec and can be harvested late in the season.

Its pretty little red flowers make this plant perfect for garden bushes.

Perennial aromatic plant adored by pollinators, thanks to its lavender flower spikes who provide nectar throughout the season. The anise-scented leaves make excellent herbal teas. No garden is complete without this wonderful herb!

Perennial aromatic and medicinal plant belonging to the Apiaceae family. Just like carrots, it can be eaten. Its flavor resembles parsley or celery. The name lovage is from "love-ache", ache being a medieval name for parsley.

It has a variety of culinary uses. Dried, the leaves will replace laurel, and scots lovage salt can be used instead of onion salt. Flowers and seeds are edible. Leaves, stems and roots can be eaten raw or cooked. The umbels are borne on stems that can reach 2 meters tall.

Often found in the gardens of New France colony. When archaeologists find traces of this tenacious plant, they know they discovered an old settlement. It was widely eaten in Europe to fight scurvy and as a food source. In the Middle Ages, it was recommended to grow this plant in the vegetable garden. It was also largely used in Ancient Roman cuisine.